You can cook the ham without thawing, but it will take approximately 1. 5 times as long to cook as a thawed ham. [1] X Research source

If you really hate dry ham, place a second baking sheet on a lower rack of the oven and fill it with water. [3] X Research source

Ready to eat hams just need to be warmed up. To keep it moist, heat in a 250ºF (120ºC), for approximately 20 minutes per pound (0. 45 kg). [4] X Research source To speed up the process at the cost of some moisture, heat at 350ºF (175ºC) instead for 10 minutes per pound (0. 45 kg). [5] X Research source Test with a meat thermometer if you have one, until internal temperature reaches about 120ºF (50ºC). Ready to cook hams are only partially cooked, and should reach an internal temperature of at least 145ºF (60ºC), then removed from the oven and left alone for three minutes while cooking completes. This typically takes 20 minutes per pound (0. 45 kg) in a 325ºF (160ºC) oven. Fresh (raw) ham is rarely sold as a spiral cut, but if you have the exception, cook for approximately 25 minutes per pound (0. 45 kg) in a 325ºF (160ºC) oven, until the internal temperature is at least 145ºF (60ºC). [6] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source Let sit for a few minutes while cooking completes, before carving.

Scoring the ham before applying the glaze helps create a greater surface area, allowing the ham to better absorb the flavors and ensuring that the glaze sticks better to the ham. Most store-bought spiral-cut hams come with their own glaze power, which can be mixed with water to form the glaze. To make your own simple glaze, mix equal parts brown sugar and mustard. Use honey mustard for a sweeter glaze, or Dijon mustard for a more acidic flavor.

For best results, use a flexible meat carving knife with hollow ovals or scallops cut next to the blade edge. Some boneless hams contain significant amounts of ground meat reshaped into a ham, and may not have visible seams. In this case, carve through to the center from any point on the edge, then repeat with two more slices to divide it into three pieces.

If the ham is large, cut the stack of slices in half before serving.